Tahtschin

Cook the long grain rice in enough salted water, then put it in a sieve and rinse it after it has cooled down.

Sauté the onion in a frying pan with 50 g butter, add the saffron and leave for 5 min.

Cut the chicken breasts into 4 pieces each, season with salt and pepper, sauté in a frying pan with clarified butter, pour on chicken soup and simmer gently for 10 min.

Mix yogurt and yolk with most of the saffron butter, mix half of the long grain rice with it. Heat clarified butter in a large shallow saucepan and cover the bottom with the saffron rice, sprinkle with cinnamon and barberries, put the meat parts on top and cover with the remaining white long grain rice. Cook on low heat for at least 10 minutes.

Add the remaining saffron butter to the chicken soup, cook a little and thicken with cold butter. Add coriander and spring onions to the saffron sauce form and season.

Arrange tahtschin and bring to the table with the sauce.

Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!

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